Fresh keeping method of raw fresh meat
A fresh-keeping method and technology for fresh meat, applied in the direction of meat/fish preservation, food preservation, meat/fish preservation with chemicals, etc., can solve the problems of reduced economic benefits, juice loss, short storage time, etc., and achieve reduction of two Secondary pollution, prevent juice loss, prolong the effect of storage time
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0021] A fresh-keeping method for fresh meat, comprising the following steps:
[0022] 1) Spray the Ganoderma lucidum polysaccharide solution with a mass fraction of 6% on the surface of fresh meat, and the spraying amount is 6.0mL / g fresh meat;
[0023] 2) Freeze the fresh meat processed in step 1): put the fresh meat into the freezer for the first cooling, the first cooling rate is 0.5°C / min, so that the fresh meat drops from room temperature to - 5°C, and keep warm for 20 minutes; turn on the vacuum pump to evacuate, the vacuum degree is 10 Pa, and carry out the second cooling, the second cooling speed is 1°C / min, so that the fresh meat is cooled to -10°C, and keep warm for 10 minutes; To raise the temperature, the heating rate is 0.6°C / min, so that the fresh meat is heated to -2°C for storage;
[0024] 3) The frozen fresh meat is packaged in a modified atmosphere at -2°C, and the gas used in the modified atmosphere packaging is a combination of 75% oxygen and 25% nitrogen...
Embodiment 2
[0027] A fresh-keeping method for fresh meat, comprising the following steps:
[0028] 1) Spray the polysaccharide solution of 3% Cordyceps militaris on the surface of fresh meat with a mass fraction of 4.0mL / g fresh meat;
[0029] 2) Freeze the fresh meat processed in step 1): put the fresh meat into the freezer for the first cooling, the first cooling rate is 1°C / min, so that the fresh meat drops from room temperature to - 4°C, and keep warm for 30 minutes; turn on the vacuum pump to evacuate, the vacuum degree is 15 Pa, and carry out the second cooling, the second cooling speed is 0.5°C / min, so that the fresh meat is cooled to -10°C, and keep warm for 5 minutes; To raise the temperature, the heating rate is 0.4°C / min, so that the fresh meat is heated to 2°C for storage;
[0030] 3) The frozen fresh meat is packaged in a modified atmosphere at 2° C., and the gas used in the modified atmosphere packaging is a combination of 60% oxygen and 40% nitrogen by volume;
[0031] 4)...
Embodiment 3
[0033] A fresh-keeping method for fresh meat, comprising the following steps:
[0034] 1) Spray the 8% Hericium erinaceus polysaccharide solution on the surface of fresh meat with a mass fraction of 2.0mL / g;
[0035] 2) Freeze the fresh meat after step 1): put the fresh meat into the freezer for the first cooling, the first cooling rate is 0.8°C / min, so that the fresh meat drops from room temperature to 0 ℃, and keep it warm for 25 minutes; turn on the vacuum pump to evacuate, the vacuum degree is 12 Pa, carry out the second cooling, the second cooling speed is 0.8 ℃ / min, let the fresh meat cool down to -10 ℃, and keep it warm for 8 minutes; Heating, the heating rate is 0.4°C / min, so that the fresh meat is heated to 0°C for storage;
[0036] 3) The frozen fresh meat is packaged in a modified atmosphere at 0°C, and the gas used in the modified atmosphere packaging is 70% oxygen and 30% nitrogen by volume;
[0037] 4) The fresh meat packaged in modified atmosphere is irradiate...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com